Bacon Potato Salad

Foodie friends, I have a confession to make. I really don’t care for mayo based potato salad. I know, I know, but it is just too much mayo for me. But I really, really, REALLY love potatoes and like having other non-mayo potato salad options for BBQs and potlucks.

Bacon Potato Salad can be served hot or cold and uses veggies and BACON! This is a NO MAYO potato salad! The perfect make ahead side dish.

I generally make my Herbed Potato Salad, which is super, but decided to make something a little more smoky to accompany my newest meatloaf recipe (as opposed to mashed potatoes). I recently had a potato salad I adored at the Four Seasons here in Baltimore.

There were tables of gloriously prepared foods: suckling pig, crab cake sliders, smoked oysters and shots of green garlic soup… but there was a giant bowl of smoked potato salad that I adored. I marched right on over and had the suckling pig lady give me an extra sprinkle of Maldon sea salt and I was a happy camper.

I texted the chef, a friend of mine, and he seemed a little surprised that of all the wonderful things presented, the potato salad was what stood out for me. Silly, I know.

I decided something similar would be a fresh way to pair my Stuffed Meatloaf, starting with buttery new potatoes and pickled red onion. A little bell pepper for a nice snap in texture and bacon to add the smoky feature, since I was not planning on spending my afternoon heating up the smoker for potatoes.

It was truly a hit and something I plan to make a lot this summer! It is also perfect for potlucks and BBQs as a bring-along dish. No heating required! Serve chilled or room temperture.

If you liked this easy side dish recipe, check these out!

Bacon Potato Salad can be served hot or cold and uses veggies and BACON! This is a NO MAYO potato salad! The perfect make ahead side dish.

Course:
Side Dish

Cuisine:
American

Keyword:
easy potato salad, no-mayo potato salad, potato salad recipe

Servings: 6

Calories: 111kcal

Author: Jessica Formicola

Ingredients

1poundpotatoes

1/4red onionevenly sliced

1/4tablespooncupplus 1red wine vinegar, divided

1teaspoonDijon mustard

4strips baconcooked to a crisp and chopped

2tablespoonsbell pepperminced

2tablespoonsfresh parsleyminced

1teaspoonfine sea salt or Maldon sea salt

Instructions

Fill a large Dutch oven or sauce pan half way with water, bring to a rolling boil, then add 1 tablespoon of salt and whole potatoes. Boil for 10-15 minutes, until potatoes are easily pierced with a fork. Drain.

Meanwhile in a small sauce pan, fill half way with water and add 1/2 cup red wine vinegar, bring to a low boil. Add sliced red onions and boil until soft and flexible. Drain and finely chop.

Cut all potatoes in half, add 4-5 potato halves to a large mixing bowl, add Dijon mustard and mash well using a potato masher or a fork.

Combine remaining ingredients to the bowl and toss to combine evenly. Refrigerate until ready to serve.